In Hai Tien Lo’s new menu, Executive Chef Ben gives the traditional double-boiled Cantonese chicken soup a unique twist with this new soup for a nourishing delicacy enriched with the flavourful taste of premium seafood.
Inspired by the flavours of the sea, this nourishing creation by Executive Chef Ben is filled with premium ingredients of dried Japanese scallops, South African abalone, fresh prawns, chinese mushrooms, goji and a hearty chicken broth which was made by simmering chicken, Chinese ham and pork meat for up to eight hours. The superb produce is double-boiled in a fresh coconut shell for 1.5 hours minimally, allowing the sweet taste of the coconut flesh to infuse into the flavoursome broth.
It's a clear soup, yet so deep in flavour.